Heat the oil in a large non-stick pan with lid, and add the onion, carrots, celery, red pepper and 1tbsp fennel seeds and stir well. Cover the pan and cook over medium heat for five mins, as stirring every now and then. Pour in the passata and stock, cover and leave for 10 mins.
Meanwhile, tip mince into a large bowl and add garlic puree from 1 garlic clove, salt, and pepper and mix with your hands. Shape into 15 meatballs (egg size) and add them into the tomato sauce. Cover and cook for 20 mins, as you have to add the remaining garlic puree (from 2 garlic cloves) half the way through. Finally, add the parsley, salt, and pepper. Enjoy 🙂